Palak Paneer

Saag paneer uses a blend of spinach and mustard greens. Palak paneer uses spinach only.

Ingredients

Instructions

1. Add spinach (remove stems if not using baby spinach) leaves to a large pot of water. Rinse and drain.
2. Heat ½ Tbsp oil in a pan. Saute green chilies, cashews and spinach for 3 to 4 minutes until the leaves wilt thoroughly and the smell of raw spinach has gone away. Cool this mixture completely.
3. Blend the spinach mixture along with water to form a smooth puree.
4. In a large pan heat 1 tbsp butter and 1 tbsp oil. Add cinnamon, cardamoms, cloves and cumin seeds.
5. When the spices begin to sizzle, add onions and saute until they turn transparent to golden.
6. Next saute ginger and garlic paste for 1-2 minutes or until fragrant.
7. Add tomatoes and salt. Saute until they turn mushy.
8. Add garam masala and saute until fragrant.
9. Pour water over onions and cook until they are soft. You can blend the onions in the blender to make smooth. Just remove whole spices before blending.
10. Lower the stove temperature and add kasuri methi and pureed spinach. Mix well and cook until it begins to bubble.
11. Avoid over cooking.
12. Add paneer and mix well. Garnish with cream.
13. Serve with basmati rice.

Bon Appétit!